Tuna and Pasta Cheddar Melt

Tuna and Pasta Cheddar Melt recipe. marissabaker.wordpress.comI think I found the original for this recipe on a site for Campbell’s soup, but I changed its ingredients to add carrots and use this cream soup substitute from Center Cut Cook instead of canned soup. Haven’t tried the soup yet in any of my other recipes that call for cream of chicken, but I plan to. The texture is perfect, though the color and taste is a bit different.

Tuna and Pasta Cheddar Melt

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2 1/2 cups chicken broth

3 cups uncooked rotini pasta

2 tablespoons butter

3 tablespoons flour

Tuna and Pasta Cheddar Melt recipe. marissabaker.wordpress.com1/2 cup chicken broth

1/2 cup milk

1/4 teaspoon salt

1/4 teaspoon black pepper

1 cup milk

2, 5-ounce cans of tuna

1 cup shredded Cheddar cheese (about 4 ounces)

2 tablespoons dry bread crumbs

2 teaspoons butter, melted

Heat the broth and water in a 12-inch skillet over medium-high heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook until the pasta is tender, stirring often. Do not drain.

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Tuna and Pasta Cheddar Melt recipe. marissabaker.wordpress.com
cream of soup substitute

Meanwhile, in a small sauce pan, melt butter over medium-low heat. Whisk in flour and let cook for 1-2 minutes. Slowly stir in 1/2 cup chicken broth, then 1/2 cup milk. Whisk until it begins to thicken. Let it simmer for a few minutes. Season with salt and pepper.

Tuna and Pasta Cheddar Melt recipe. marissabaker.wordpress.com

Stir the thickened soup, 1 cup milk and tuna into the skillet with the pasta. Stir in 1/2 cup of cheese, then sprinkle the rest over the top. Stir the bread crumbs and butter in a small bowl. Sprinkle over the tuna mixture and cook until the mixture is hot and bubbling.

Tuna and Pasta Cheddar Melt recipe. marissabaker.wordpress.com